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Lightened-Up Ghost Cupcakes with Easy Vanilla Buttercream Swirl

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These light and fluffy ghost cupcakes feature a tender vanilla cake made with applesauce and a silky buttercream swirl. Perfect for Halloween parties, they’re a healthier twist on a classic treat that everyone will love.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons (6g) baking powder
  • ¼ teaspoon (1g) baking soda
  • ¼ teaspoon (1.5g) salt
  • ¼ cup (56g) unsalted butter, softened
  • ½ cup (120g) unsweetened applesauce
  • 1 large egg, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • ½ cup (120ml) milk, room temperature
  • ½ cup (113g) unsalted butter, softened (for buttercream)
  • 2 cups (240g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) milk (for buttercream)
  • 1 ½ teaspoons (7.5ml) vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • About 24 mini chocolate chips (for ghost eyes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute. Add the applesauce and beat for another 30 seconds.
  4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. With the mixer on low speed, add about one-third of the flour mixture, then half of the milk. Mix until just combined. Repeat with another third of flour, the rest of the milk, and finish with the remaining flour. Mix only until no dry streaks remain.
  6. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the pan gently on the counter.
  7. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the buttercream: Beat the softened butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Add the vanilla extract and a pinch of salt. Add the milk, one tablespoon at a time, and beat on medium-high speed for about 3 minutes until light and fluffy.
  9. Transfer the buttercream to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped). Pipe a tall swirl onto each cupcake, starting from the outside and working inward, pulling up at the end to create a peak.
  10. Gently press two mini chocolate chips into each buttercream swirl for the ghost’s eyes.
  11. Refrigerate the finished cupcakes for about 15 minutes to set the buttercream.

Notes

Make sure all ingredients (butter, egg, milk) are at room temperature for best results. Do not overmix the batter to avoid tough cupcakes. If buttercream becomes too soft, chill for 10-15 minutes before piping. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and non-dairy milk.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, lightened-up cupcakes, vanilla buttercream, applesauce cupcakes, easy Halloween treat

Find it online: https://twinkletaste.com/lightened-up-ghost-cupcakes-with-easy-vanilla-buttercream-swirl/